但在地中海地区，人们常常加入一些新鲜或陈腐的面包，制作出浓厚粘稠的“面包汤”。Martha Rose Shulman在本周的“健康食谱”中写道。

But in the Mediterranean, it's common to serve soups thickened with fresh or stale bread, writes Martha Rose Shulman in this week's Recipes for Health.

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他们尝试过供应冷却的骨汤，却发现冷汤“凝胶似的太过粘稠”，于是决定干脆把汤冰冻再变得更甜。

Though they tried just serving the broth cold, they found that it was 'too gelatinous', and instead decided to simply freeze it and sweeten it up.

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